Method for conducting a cooking process with a cooking process probe

ABSTRACT

A method for managing a cooking process in a cooking chamber according to a cooking program with one cooking process probe inserted at least partially into a product to be cooked in the cooking chamber for the detection of at least two temperature values by at least two temperature sensors, includes a determination by the cooking process probe of temperature curves of a surface temperature T 0  of the product to be cooked, a core temperature KT of the product to be cooked, and/or a cooking chamber temperature. The method includes detection of a faulty insertion of the cooking process probe external to the product to be cooked by using recorded temperature curves, generation of at least one acoustic and/or optical warning signal, changing to an emergency program at least at such a time as the cooking process probe is arranged in the cooking chamber, and aborting the cooking program at least at such a time as the cooking process probe is arranged outside of the cooking chamber.

BACKGROUND OF THE INVENTION

The invention concerns a method for managing a cooking process in acooking chamber according to a cooking program with a cooking processprobe inserted at least partially into a product to be cooked in thecooking chamber to detect at least two temperature values by means of atleast two temperature sensors, comprising a detection of temperaturecurves detected by the cooking process probe of a surface temperature T₀of the product to be cooked, and a core temperature KT with a cookingprocess probe, and/or a cooking chamber temperature.

Methods are known with which the further process management of a cookingevent is derived from a detected core temperature of a product to becooked, in particular in the form of a cut of meat. However, thesemethods lead to unsatisfactory and irreproducible cooking results whenthe sensor for detecting the core temperature is not exactly positionedin the core of the piece of meat, and thus the temperature in anotherpart of the product to be cooked is detected instead of the temperatureof the core.

Therefore, cooking process probes for managing a cooking process weredeveloped, with which a plurality of temperatures could be detectedinside a product to be cooked, and at least one further temperatureoutside the product to be cooked, preferably on the surface of theproduct to be cooked; see DE 299 23 215 U1. Given the temperaturedetected in the product to be cooked, the core temperature of theproduct to be cooked can be determined during cooking throughextrapolation from the corresponding time curves, even if the cookingprocess probe was not exactly positioned in the core. Thus, a cookingprocess can be reproducibly controlled, and its duration predetermined,by employing a known cooking process probe that was inserted into aproduct to be cooked. However, the known cooking process probe containsno possibility of detecting whether the cooking process probe wasinserted into the product to be cooked at all or if, inadvertently byfaulty operation, it was placed in the cooking chamber outside of theproduct to be cooked, or outside the cooking chamber altogether. In suchcases, the faulty insertion results in irrelevant and nonsensicaltemperature values for the cooking process management that willmismanage the cooking process if they are consulted for the cookingprocess management.

An indication device provided at a cooking process probe is known fromDE 31 04 926 C2, with which the resistance value of a product to becooked is measured and compared with a default reference value. If thedifference between the measured resistance value and the reference valueexceeds a predetermined threshold, it is reasoned that the cookingprocess probe is not located in the product to be cooked, and thecooking process is aborted or terminated. However, the disadvantage withthis cooking process probe is that, in addition to the temperaturesensor, the indication device and its appertaining processing devicesare necessary for determining the resistance value, and that thedetermination of the default value, as well as the threshold value, isafflicted with a certain unreliability that can itself lead to anunnecessary termination of the cooking process.

Furthermore, a diagnostic system for monitoring of cooking profiles isknown from U.S. Pat. No. 6,142,666 that, in addition to a display,enables storage of thermal signatures or characteristics during anoperational mode of a cooking device. These thermal signatures orcharacteristics are measured by a temperature sensor (that is also usedto regulate the cooking temperature), collected, and then saved in atable. The diagnostic system determines whether the cooking device isworking under normal operating conditions from the saved thermalsignatures, that preferably exhibit the first or even higher temperaturederivations. It can also be provided that overall cooking profiles areacquired, graphically presented, and compared with a reference cookingprofile, on the one hand to indicate the condition of the product to becooked, and on the other hand to differentiate by means of thediagnostic system with the default profile between normal and incorrectcooking conditions. However, what is disadvantageous with thisdiagnostic system is that only the temperature of a cooking medium canbe measured by the temperature sensor, and not that of the product to becooked. Furthermore, the diagnostic system can not identify a specificfaulty operation, in particular an incorrect arrangement of thetemperature system, in order to undertake appropriate control of thecooking device. Furthermore, the diagnostic system requires an extensiveelectronic circuit, including storage units, that raises the cost of thediagnostic system.

Moreover, a method for the monitoring of a temperature sensor for anautomatic transmission of a motor vehicle is disclosed in DE 198 55 971A1. In this method, either the offset error of the temperature sensorduring a cold start is determined by forming the difference relative toa comparison temperature (for example, the motor temperature or theoutside temperature) and the temperature value measured by thetemperature sensor, or, upon reaching a predetermined limit temperature,the temporal derivation of the values supplied by the temperature sensoris generated, and it is checked whether these lie within preset boundaryvalues. However, what is disadvantageous with this method is that, asbefore, it is not possible to determine an error type of the temperaturesensor, rather only to observe an overall deviation from a normalbehavior.

SUMMARY OF THE INVENTION

The object of the invention is therefore to improve the method of thespecies in such a way that the disadvantages of the prior art areovercome, in particular to determine and deal with a non-ensuing or anincorrectly ensuing insertion of the cooking process probe into theproduct to be cooked.

This object is inventively achieved by detecting a faulty insertion ofthe cooking process probe outside of the product to be cooked, by usingthe acquired temperature curves and generation of at least one warningsignal, acoustic and/or optical in nature, changing to an emergencyprogram at least when the cooking process probe is arranged in thecooking chamber, and aborting the cooking program when the cookingprocess probe is arranged outside the cooking chamber.

A first, preferred embodiment of the invention is characterized in thatthe determination of temperature curves comprises the determination offirst derivations of the surface temperature T₀ as well as the coretemperature KT according to the time t; and the detection of a faultyinsertion comprises an ascertainment of a faulty insertion in apreheating phase, when the first derivations of the surface temperatureT₀ as well as the core temperature KT according to the time t exhibit agradient, and the difference between the core temperature KT and thesurface temperature T₀ at a first point in time t₁ after the beginningof the preheating process is lower than a first threshold ΔT₁; or whenthe derivations of the surface temperature T₀ as well as the coretemperature KT according to the time t exhibit identical gradients;and/or a determination of a faulty insertion in a incipient roastingphase, when the first derivations of the surface temperature T₀ as wellas the core temperature KT based on the time t exhibit no gradient, andthe difference between the surface temperature T₀ and the coretemperature KT at a second point in time t₂ after the beginning of theroasting process is lower than a second threshold ΔT₂ that preferablycorresponds to the first threshold ΔT₁; or when the derivations of thesurface temperature T₀ and the core temperature KT both exhibit apositive gradient based on the time.

It can thereby by provided that the incipient roasting phase is notsubstantially influenced in the emergency program, a cooling phasefollows the incipient roasting phase, during which management of thecooking process proceeds dependently upon the cooking chambertemperature GT, until the cooking chamber temperature GT reaches a firstthreshold GT₁; and a holding phase follows the cooling phase, duringwhich management of the cooking process proceeds dependently on thecooking chamber temperature GT, whereby the cooking chamber temperatureGT is regulated to a rated value of the core temperatureKT_(rated)+2–15°.

Furthermore, it is proposed with the invention that, given a definitefaulty insertion, the emergency program be ended and revert to thecooking program after opening a door to the cooking chamber, inparticular during the incipient roasting phase.

A second, preferred embodiment of the invention is characterized in thatthe determination of temperature curves comprises a determination offirst derivations of the core temperature KT, as well as the surfacetemperature T₀ according to the time, and the determination of a faultyinsertion comprises an ascertainment of a faulty insertion from the nderivations most recently formed before arrival at a third point in timet₃, whereby nεN and the third point in time t₃ exists upon reaching asecond threshold GT₂ of the cooking chamber temperature, or byexpiration of a predetermined time span, in which in particular thecooking chamber temperature GT exhibits the second threshold GT₂, whenthe first derivations of the core temperature KT, as well as the surfacetemperature T₀ according to the time, do not exhibit a gradient, and thedifference between the surface temperature T₀ and the core temperatureKT at a fourth point in time t₄ after the beginning of the program islower than a third threshold ΔT₃, or when the first derivations of thecore temperature KT, as well as the surface temperature T₀ according tothe time, exhibit identical gradients.

Furthermore, it is proposed with the invention that, in a case where itis determined that no faulty insertion has occurred, a fault function isidentified, and at least one optical and/or acoustic warning signal isgenerated, after detection of fast fluctuations of the core temperatureKT, in particular up to approximately +30/−30° C. during the course ofthe cooking.

Inventively, it can also be provided that the cooking program is abortedin the event of an identified malfunction.

A third, preferred embodiment of the invention is characterized in thatthe determination of a faulty insertion comprises an ascertainment of afaulty insertion when the difference between the surface temperature T₀and the cooking chamber temperature GT is higher than a fourth thresholdΔT₄ at a fifth point in time t₅.

It can thereby be provided that, in the event of a definitive faultyinsertion, first derivations of the surface temperature T₀ aredetermined and it is ascertained that the cooking process probe islocated in the cooking chamber when the first derivations of the surfacetemperature T₀ are not equal to zero; and otherwise it is locatedoutside of the cooking chamber, and the cooking program aborted, whenthe cooking process probe is determined to be arranged outside of thecooking chamber; and the cooking program transferred to an emergencyprogram, when the cooking process probe is determined to be arrangedinside the cooking chamber.

Finally, it is proposed with the invention that the cooking chambertemperature GT be measured with a sensor independent of the cookingprocess probe.

By transmitting the warning signals in the event that a faulty insertionis determined, it should be possible for an operator of a cooking deviceto recognize and remedy the operation error early on, namely in the formof a cooking process probe not inserted into a product to be cooked, sothat the cooking process can be controlled in a known manner on thebasis of the temperature values detected by the cooking process probe,and therewith can achieve optimal cooking results. Furthermore, byautomatically detecting a malposition of the cooking process probe andrecognizing the type of malposition, a malfunction of the cookingprocess on the basis of temperature values determined by a cookingprocess probe that is not inserted in the product to be cooked, or thatis located outside of the cooking chamber, is avoided, namely bychanging over from the cooking program to an emergency program when thecooking process probe is determined to be located outside of the cookingchamber. Protection against overheating is thereby also ensured.

Further features and advantages ensue from the following detailedspecification of exemplary embodiments of the invention, with referenceto the attached schematic drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic presentation of a cooking process probe used forthe method of the present invention in a product to be cooked;

FIGS. 2 a and 2 b are, in each case, a flow chart for a first embodimentof the inventive method;

FIG. 3 is a flow chart for a second embodiment of the inventive method;and

FIG. 4 is a flow chart for a third embodiment of the inventive method.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

In FIG. 1, a cooking process probe useable for the method of the presentinvention is presented that comprises a point or blade 12, a grip 14,and a cable 16, whereby the tip of the blade 12 is insertable into aproduct 1 to be cooked. In the region of the tip 12, four temperaturesensors 20, 21, 22, 23 are arranged that detect the temperature in theproduct 1 to be cooked, while an additional fifth temperature sensor 24for detecting the temperature in the product 1 to be cooked, preferablyon its surface, is located in the grip 14. An analyzing unit (not shown)for detected temperature values is integrated into the cooking processprobe 10. This analyzing unit is, for its part, connected with acontroller (not shown) for the cooking device. Since, with the presentcooking process probe 10, more than one temperature can be detected inthe product 1 to be cooked, and one further temperature can be detectedon the product 1 to be cooked, the real core temperature of the product1 to be cooked can be determined from the temperature curve of thetemperature difference values detected with the temperature sensors20–24, for example by extrapolation, even when the cooking process probe10 is not stuck exactly through the core of the product 1 to be cooked,as described in DE 299 23 215.8. The core temperature KT and surfacetemperature T₀ determined with the cooking process probe 10 can be drawnon to recognize a faulty operation of the cooking process probe 10, inparticular a faulty insertion, as explained in the following.

According to a first preferred embodiment of the invention, whether ornot the cooking process probe 10 is inserted into a product 1 to becooked is detected during a preheating phase (as shown in FIG. 2 a). Theevaluation unit creates a first derivation f′KT of the determined coretemperature KT and a first derivation f′T₀ of the detected surfacetemperature T₀ according to the time in the approximation according to adifference quotient, on the basis of the temperature values recordedevery m seconds by the temperature sensors 20–24 at a point in timet_(o) after the start of a heating of a cooking chamber (not shown),whereby the surface temperature T₀ is detected by temperature sensor 24,and the core temperature KT is determined by extrapolation from thetemperature values measured by temperature sensors 20–23. If the resultis that the first derivations f′Kt, f′T₀ of the determined coretemperature KT as well as the detected surface temperature T₀, exhibitno gradient after a time duration t₁, and simultaneously the differencebetween the detected surface temperature T₀ and the determined coretemperature KT is higher than or equal to a first threshold •T₁ at apoint in time t₁ after the start of the hot-air heating, or in the casethat the first derivations f′Kt, f′T₀ of the determined core temperatureKT as well as the detected surface temperature T₀ exhibit differentgradients, it stands to reason that the cooking process probe wascorrectly inserted in the preheating phase, and that it can be changedto the incipient roasting phase without requiring a new ascertainment ofthe probe. Otherwise a conclusion is drawn about the presence of afaulty insertion.

If it is determined during the preheating phase that the cooking processprobe is not inserted into the product to be cooked, or should thepreheating phase be omitted, then the ascertainment of whether or notthe cooking process probe is inserted into the product to be cookedensues in the incipient roasting phase, as presented in FIG. 2 b.Therein again, at a point in time t₀ after the beginning of theincipient roasting phase, every m seconds a first derivation f′KT of thedetermined core temperature KT and a first derivation f′T₀ of thedetected surface temperature T₀ based on the time will be generated inthe approximation by a difference quotient. If it results that the firstderivations f′KT, f′T₀ of the determined core temperature KT and thedetected surface temperature T₀ exhibit no gradients, and simultaneouslythe difference between the detected surface temperature T₀ and thedetermined core temperature KT at a point in time t₂ after the beginningof the incipient roasting phase is lower than a second threshold ΔT₂, orif the derivations f′KT, f′T₀ of the determined core temperature KT andthe detected surface temperature T₀ both exhibit positive gradients, itstands to reason that the cooking process probe was also not inserted inthe incipient roasting phase. Otherwise, a correct insertion of thecooking process probe into the product to be cooked is assumed.

Given a faulty insertion in the incipient roasting phase, a switch ismade to an emergency program in order to prevent the cooking programfrom malfunctioning due to the use of mistakenly determined values thatare therefore irrelevant to the cooking process management.Simultaneously, an alarm message will be produced as acoustic signals,as in the form of beeps, and optical signals in the form of blinkingwords “SENSOR” and “POSITION” on a clock or, respectively, cookingtemperature display (not shown) of the cooking device. The warningsignal occurs during the entire emergency program.

If it occurs that, due to the aforementioned warning signal, the door(not shown) to the cooking chamber is opened during the incipientroasting phase, whereby it is then assumed that the cooking processprobe is subsequently properly inserted by an employee into the productto be cooked, thus the cooking program is controlled in a known mannerby agency of temperature values and temperature curves detected by thehenceforth presumably properly inserted cooking process probe.

If the faulty insertion is first recognized after the incipient roastingphase, the emergency program will be continued even in if the cookingprocess probe is belatedly inserted into the product to be cooked, sincea meaningful correction is now no longer possible.

The emergency program is characterized in that the incipient roastingphase is normally followed by a subsequent cooling phase, in which thecooking chamber temperature GT is utilized for management of the cookingprocess until it has reached a first threshold GT₁—a “done” phase thatinherently follows is skipped—and during a subsequent holding phase thecooking chamber temperature GT is not regulated on the basis of thecurrent core temperature detected by the cooking process probe, butrather on the basis of a rated target core temperature KT_(rated) plusan additive value; for example, KT_(rated)+2–15° C.

In an alternative, second exemplary embodiment of the inventive methodthat is presented in FIG. 3, whether or not the cooking process probe isinserted into the product to be cooked is already identified at thestart of the program. Thereby, starting from the point in time that thecooking chamber door is closed or, respectively, the first derivationsf′KT, f′T₀ of the detected core temperature KT and the surfacetemperature T₀ detected by the temperature sensor 24 according to thetime are generated in the approximation by a difference quotient,whereby the core temperature KT is again derivable from the temperaturevalues detected by the temperature sensors 20–23 in the product to becooked.

When a threshold GT₂ is reached, as detected by a temperature sensor(not shown) independent of the cooking process probe, or, in the casethat the cooking chamber already exhibits the temperature of thethreshold GT₁ at the start of the program, the n derivations f′KT, f′T₀that were most recently formed are evaluated and drawn on to identifythe probe insertion after the expiration of a time duration t₃. If thefirst derivations f′KT, f′T₀ of the determined core temperature KT aswell as the detected surface temperature T₀ according to the timethereby exhibit no gradient, and at the same time the difference betweenthe detected surface temperature T₀ and the determined core temperatureKT at a point in time t₄ after the start of the program is higher orequal to a third threshold ΔT₃, or if the first derivations f′KT, f′T₀of the determined core temperature KT as well as the detected surfacetemperature T₀ according to the time thereby exhibit differentgradients, it is assumed that the cooking process probe 10 is correctlyinserted into the product to be cooked, and the cooking process can becontrolled in a known way by a cooking program under utilization of thedetermined core temperature KT. In all other cases it is assumed thatthe cooking process probe is not correctly inserted into the product tobe cooked.

Given a faulty insertion, the optical and acoustic signals already citedin connection with the first embodiment are output, at least until thecooking chamber door of the cooking chamber is opened in order to remedythe faulty insertion. The cooking program is aborted simultaneously withthe recognition that the cooking process probe is not inserted into theproduct to be cooked.

If, given that the cooking process probe was originally detected to becorrectly inserted, it is established during the further course of thecooking that the current core temperature KT determined by the cookingprocess probe rapidly fluctuates by up to approximately +30° C./−30° C.,it is concluded therefrom that the cooking process probe was pulled outor broken during the course of the cooking. In this case, the cookingprogram is likewise aborted, and the optical and acoustic signalsalready cited will be output until the door is opened.

According to a third embodiment of the invention that is presented inFIG. 4, in a further alternative program sequence, the surfacetemperature T₀ detected by the temperature sensor 24 of the product tobe cooked is reviewed and compared with a further cooking chambertemperature GT detected by a temperature sensor (not shown) after a timeduration t₅ after the cooking chamber door is closed. If the differencebetween the detected surface temperature T₀ of the product to be cookedand the detected cooking chamber temperature GT is higher than a fourththreshold ΔT₄, it is assumed that the cooking process probe 10 isincorrectly inserted into the product 1 to be cooked. In all other casesit is assumed that the cooking process probe is correctly inserted.

Given a faulty insertion, it is examined whether the cooking processprobe is located in the cooking chamber or outside the cooking chamber.If the detected surface temperature T₀ does not increase in spite ofconstant increases in heat, it stands to reason that the cooking processprobe is located outside of the cooking chamber, wherefore the cookingprogram is then aborted simultaneously with the output of warningsignals that are acoustic and/or optical in nature. If the cookingprocess probe is incorrectly inserted, and it is identified that thecooking process probe is not outside of the cooking chamber, thus islocated in the cooking chamber, the cooking program is brought to an endin the shortest amount of time by emergency regulation upon utilizationof the temperature sensors provided in the cooking chamber that areindependent of the cooking process probe. Again, the emergencyregulation ensues in connection with the output of acoustic and opticalsignals.

Both individually as well as in any arbitrary combination, in thefeatures of the invention disclosed in the above specification, in theclaims, and in the drawings can be critical for realizing the variousembodiments.

1. In a method for managing a cooking process in a cooking chamberaccording to a cooking program with at least one cooking process probewith at least two temperature sensors to detect at least two temperaturevalues while the probe is partially inserted into a product to be cookedin the cooking chamber and including determining by the cooking processprobe at least two temperature curves selected from a group consistingof a surface temperature T₀ of the product to be cooked, a coretemperature KT of the product to be cooked and a cooking chambertemperature, the improvements comprising detecting an existence of afaulty insertion of the cooking probe outside of the product to becooked by using the recorded temperature curves and determining if theprobe is still arranged in the cooking chamber or is arranged outside ofthe cooking chamber, generating at least one warning signal selectedfrom an acoustical signal, an optical signal and a combination ofacoustical and optical signals, if a faulty insertion is detected, at aminimum changing to an emergency program when the cooking process probeis determined to be arranged in the cooking chamber, and at a minimumaborting the cooking program when the cooking process probe isdetermined to be arranged outside of the cooking chamber.
 2. In a methodaccording to claim 1, wherein the step of determining the temperaturecurves comprises a determination of first derivations of the surfacetemperature T₀ and the core temperature KT according to a time t and thestep of detecting an existence of a faulty insertion comprises one ofascertaining a faulty insertion in a preheating phase either when thefirst derivations of the surface temperature T₀ and the core temperatureKT according to the time t exhibits a gradient and the differencebetween the core temperature KT and the surface temperature T₀ at afirst point in time t₁ after the beginning of the preheating process islower than a first threshold ΔT₁, or when the derivations of thetemperature T₀ and the core temperature KT according to the time texhibits identical gradients, and ascertaining of a faulty insertion inan incipient roasting phase either when the first derivations of thesurface temperature T₀ and the core temperature KT according to the timet exhibits no gradient and the difference between the core temperatureKT and the surface temperature T₀ at a second point in time t₂ after thebeginning of the roasting process is lower than a first threshold ΔT₂that preferably corresponds to a first threshold ΔT₁ or when thederivations of the surface temperature T₀ and the core temperature KTaccording to the time t both exhibit a positive gradient.
 3. In a methodaccording to claim 2, wherein, during the emergency program theincipient roasting phase is not substantially affected, the emergencyprogram includes a cooling phase following the incipient roasting phase,during which management of the cooking program occurs dependent upon thecooking chamber temperature GT, until the cooking chamber temperature GTreaches a first threshold GT₁ and the cooling phase is succeeded by aholding phase, during which management of the cooking process occursdependent upon the cooking chamber temperature GT, whereby the cookingchamber temperature GT is regulated on a target value of the coretemperature KT_(rated)+2–15° C.
 4. In a method according to claim 1,which, in the case of a faulty insertion, includes ending the emergencyprogram and reverting to a cooking program after a door of the cookingchamber is opened, in particular during an incipient roasting phase. 5.In a method according to claim 4, wherein the step of determining afaulty insertion comprises ascertaining a faulty insertion when thedifference between the surface temperature T₀ and the cooking chambertemperature GT is higher than a fourth threshold ΔT₄ at a fifth point intime t₅.
 6. In a method according to claim 5, wherein, given a definedfaulty insertion, determining and verifying a first derivation of thesurface temperature T₀, when the first derivation of the surfacetemperature T₀ is not equal to zero, whether the cooking process probeis located in the cooking chamber or if the cooking process probe islocated outside of the cooking chamber and transferring the cookingprogram to the emergency program when the cooking process probe isdetermined to be arranged inside the cooking chamber.
 7. In a methodaccording to claim 1, wherein the step of determining the temperaturecurves comprises determination of first derivations of the coretemperature KT and the surface temperature T₀ according to the time tand the detecting of a faulty insertion comprises determining theascertainment of a faulty insertion from either when the n derivationsmost recently formed before arrival at a third point in time t₃, wherebynεN and the third point in time t₃ exists upon the arrival of thecooking chamber temperature at a second threshold GT₂; when anexpiration of a predetermined time span, in which the particular cookingchamber temperature GT₂ exhibits a second threshold GT₂ when the firstderivations of the core temperature KT and the surface temperature T₀according to the time t do not exhibit a gradient, and the differencebetween the surface temperature T₀ and the core temperature KT at afourth point in time t₄ after the beginning of the program is lower thanthe third threshold ΔT₃; or when the first derivations of the coretemperature KT and the surface temperature T₀ according to the time texhibits identical gradients.
 8. In a method according to claim 1,wherein, given a defined non-faulty insertion, recognizing a malfunctionduring the course of cooking and generating at least one warning signalselected from an optical signal, an acoustical signal and optical andacoustical warning signals after detection of a rapid fluctuation of thecore temperature KT in a range of approximately +30° C. and −30° C. 9.In a method according to claim 8, wherein the step of determining afaulty insertion comprises ascertaining a faulty insertion when thedifference between the surface temperature T₀ and the cooking chambertemperature GT is higher than a fourth threshold ΔT₄ at a point of timet₅.
 10. In a method according to claim 9, wherein, given a definitefaulty insertion, determining and verifying by a first derivation of thesurface temperature T₀, when the first derivations of the surfacetemperature T₀ are not equal to zero, whether the cooking process probeis located in the cooking chamber or if the cooking process probe islocated outside of the cooking chamber and transferring the cookingprogram to an emergency program when the cooking process probe isdetermined to be arranged inside the cooking chamber.
 11. In a methodaccording to claim 1, which includes aborting the cooking program in theevent of a definite malfunction.
 12. In a method according to claim 11,wherein the step of determining the faulty insertion includesascertaining a faulty insertion when the difference between the surfacetemperature T₀ and the cooking chamber temperature GT is higher than afourth threshold ΔT₄ at a fifth point in time t₅.
 13. In a methodaccording to claim 12, wherein, given a definite faulty insertion,determining and verifying by a first derivation of the surfacetemperature T₀, when the first derivations of the surface temperature T₀are not equal to zero, whether the cooking process probe is located inthe cooking chamber or if the cooking process probe is located outsideof the cooking chamber and transferring the cooking program to anemergency program when the cooking process probe is determined to bearranged inside the cooking chamber.
 14. In a method according to claim1, which includes measuring the cooking chamber temperature GT with asensor independent of the cooking process probe.
 15. In a methodaccording to claim 1, wherein the step of determining a faulty insertioncomprises ascertaining a faulty insertion when the difference betweenthe surface temperature T₀ and the cooking chamber temperature GT ishigher than a fourth threshold ΔT₄ at a fifth point in time t₅.
 16. In amethod according to claim 15, wherein, given a definite faultyinsertion, determining and verifying by a first derivation of thesurface temperature T₀, when the first derivations of the surfacetemperature T₀ are not equal to zero, whether the cooking process probeis located in the cooking chamber or if the cooking process probe islocated outside of the cooking chamber and transferring the cookingprogram to an emergency program when the cooking process probe isdetermined to be arranged inside the cooking chamber.